Gorgonzola Sauce

By August 28, 2009 December 13th, 2019 No Comments

Gorgonzola Sauce

  • Author: Meagan


Oh my.  If you’re ever working towards increasing your cholesterol a couple of points, then this sauce is for you.

It had been a very long week, actually a rather stressful couple of months – all now seems to be sorted and I decided that we needed a celebratory dinner.  It was so good that it was gone before I could take a picture.  BBQ’d beef tenderloin fillets, potatoes right from the garden and a token vegetable – sliced tomatoes, also from the garden.  Let’s be real, it was all about the sauce, and I adapted it from Ina Garten’s, ‘ Barefoot Contessa Parties!’.



Gorgonzola Sauce

2 cups whipping cream

3 oz. Gorgonzola

2 T. Parmesan cheese

1/2 t. EACH salt AND freshly ground pepper

2 T. fresh parsley, finely chopped


Gently boil the cream in a sauce pan over medium heat, stirring occasionally, until it thickens.  Basically, you’re reducing it by a third and it should take about a half hour.  Be careful!  It’s cream, so if the heat is even a tiny bit too high, it will do it’s best to boil over on you.

Remove the pan from the heat and stir in the other ingredients, whisking until the cheeses melt.  Apply liberally to the beef (and everything else on your plate), and enjoy.  A great excuse for a good bottle of wine.

This recipe was more than enough for 4 fillets, but I would double it if you were planning on roasting a whole tenderloin.  Oh my (I had to say that one more time).

  • Category: Sauces, Dip, Beef


From Meagan's Kitchen

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